Post Author

8 Responses to “P&Q: Garbure from the Supermarket”

I made this and it was a bit epic. To be fair, I made it the day after a very late dinner party so I possibly was not in the best frame of mind to be cooking a giant pot of beans and meat but anyway, the things you need to do for Dorie, right? ;)

I used a smoked ham hock which gave it great flavour although after I had removed the skin, there was not much meat on it at all, but that’s ok because, I also used a confit duck leg and a Polish sausage. Meat a go go… Because mine was ham, it was already cooked so I didn’t have to worry about the meat being done but had I used a pork shoulder, I might have wanted to cook it longer depending on the size…

On the other hand….

I cut my vegetables much bigger than Dorie suggests but after a couple of hours, they were mostly mush. So, if you like your veggies to be recognisable, you might want to cook them less or add them half-way or something.

It’s actually pretty easy. It’s just a lot. I made the entire batch (! I KNOW!! ME, making the entire recipe) but took about 1/3 to a neighbour and we’ve enjoyed the leftovers all week. It’s definitely much better the day after, or even after that.

I’m interested to see how we all go on this.

ALSO: I have had a brilliant idea that I posted in the March Nominations: Dorie’s new book Baking chez moi is out in late Oct. How about we ration the dessert recipes until then from AMFT then we do one “Baking” recipe each month until we’ve completed the AMFT book? It can be French Baking with Dorie…

I’m making the garbure this Sunday and my butcher had the Duck Leg Confit in his freezer by the company D’Artagnan which is American, so you might want to look for it if you have a store that carries this company.

A lot of the flavor in the Garbure to me seem to come from the duck confit. Since the only spice is piment d’ espelette, I’m wondering if those who aren’t using confit should add a bay leaf and some thyme, which is what is used in making duck confit?

Oh boy. Duck confit? Smoked ham hocks? I should probably peek at this recipe. I was expecting something with “From the Supermarket” in the title to be fairly basic, ingredient-wise. When will I learn that I can’t just throw these recipes together at the last minute?